Inspection Report

Business Name
Tacos Hope

Business Address
5939 W BETHANY HOME RD GLENDALE AZ 85301

Permit Number
MF-24-0254

Permit Type
Mobile Food Annual - MF Type 2

Inspection Purpose
Re-Inspection

Inspection Date
9/17/2026

Grade
R

Priority Violation
0

Inspection Status
Re-inspection required

Violations

Violation #: 57

Description: MCEHC Mobile Food Requirements

Comments:

MCEHC Chap. 8, Sec. 3, Reg. 1(a)(3) - Mobile Food Type II is not operating as classified. Addl Notes: Operator observed cooking beef from raw, chopping onions and cilantro at cutting board at side table, and sheering al pastor from a rotating spit with meat stacked in a trompo formation. Al pastor spit and additional grill were in a separate standing unit not attached to the mobile unit. PIC confirmed aside from the items observed, all other items, including chopped vegetables, salsas, and other cooked meats on unit were cooked and prepared at the commissary. Per the Maricopa County Health Code, type 2 mobile units are limited to the re-heating, holding, assembly, and service of food items. No on site cooking from raw or chopping is permitted. All equipment used in the preparation of food for service must also be affixed to the permitted cart as one contiguous unit. No external or adjacent prep areas are permitted. To prepare cooked TCS items from raw at the commissary, a Food Production permit is required for type 2 mobile units. At time of inspection, operator did not have food production permit to cook from raw at commissary. The operator must obtain a food production permit or cease preparation of raw items at the commissary prior to re-inspection. The operator must also remove all external prep areas and equipment, and cease the cooking and preparing or raw meat and vegetables on site by re-inspection. Corrective Action: Correct prior to re-inspection.

Comments/Details

Due to the violations noted on this inspection report, County legal action may result from this inspection.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.